(recipe from The Vegan Gourmet)
1/4 lb. button mushrooms
2 Tbsp. olive oil
4 oz. tempeh, cubed
1 cup chopped red onion
2 cloves garlic, minced
3 Tbsp. dry sherry
1 Tbsp. soy sauce
1 tsp. rubbed sage
1/8 tsp. ground allspice
Chop the mushrooms coarsely. Heat the oil in a medium skillet over medium-high heat and add the tempeh, mushrooms, onion, and garlic. Cook, stirring frequently, for 10 minutes. The mushroom liquid will evaporate and the mushrooms and onions will brown slightly. Stir in the sherry, soy sauce, sage, and allspice. Cook stirring constantly, about 5 minutes, until the liquid is gone. Remove from the heat and allow to cool.
Puree the mixture in a food processor to a thick, homogenous consistency. Spoon into a serving bowl, cover, and refrigerate for at least 1 hour, or up to 3 days. Serve at room temperature with crisp crackers or baguette slices.
(Add salt and pepper to taste - I found it needed more salt!)
Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts
Tuesday, December 18, 2018
Friday, October 12, 2018
Fall Mushroom Soup with Savory Herbs
(recipe adapted from Edible Maine magazine)
5 Tbsp. olive oil, divided
2 yellow sweet onions, diced
Kosher salt
3 leeks, cut into thin rounds
1 1/2 lbs. button or cremini mushrooms, cleaned and sliced
1/4 cup sherry
4 cups vegetable broth
Fresh ground pepper
1/2 lb. maitake mushrooms (or any fancy mushroom blend), cleaned and cut bite-sized
3 sprigs oregano (or similar amount dried)
3 sprigs thyme, leaves picked from stems (or similar amount dried)
3 sprigs rosemary, leaves picked from stems (or similar amount dried)
1 cup unsweetened plain almond milk
In a medium, heavy-bottomed soup pot with a cover, warm 3 Tbsp. olive oil over medium-low heat. Add the onions and a big pinch of salt and give a stir. Cover. Let cook for 5 minutes. Add the leeks and let cook for another 10 minutes. Add the button mushrooms and another pinch of salt and let cook for 10 minutes, checking periodically to make sure that nothing is browning. All the vegetables should be sweating in their own natural juice. Add the sherry and turn up the heat to medium-high. Let boil for 2 to 3 minutes until the alcohol is cooked off. Add the vegetable broth. Bring to a simmer and let cook for another 5 minutes. Turn off the heat. Put half of the mixture into a blender and blend to a slightly coarse texture. Return to the pot and season with salt and pepper.
In a medium sauté pan, melt remaining 2 Tbsp. olive oil over medium heat. Add the maitake mushrooms, herbs, and salt to taste. Sauté until tender.
Add the sautéed mushrooms and herbs to the soup pot with the almond milk. Stir and warm.
(I added a bunch of fresh chopped tarragon to the soup as well because I had on hand. Sautéed it with the mushrooms, and instead just added the other dried herbs directly to the soup with the broth. Was delicious!)
5 Tbsp. olive oil, divided
2 yellow sweet onions, diced
Kosher salt
3 leeks, cut into thin rounds
1 1/2 lbs. button or cremini mushrooms, cleaned and sliced
1/4 cup sherry
4 cups vegetable broth
Fresh ground pepper
1/2 lb. maitake mushrooms (or any fancy mushroom blend), cleaned and cut bite-sized
3 sprigs oregano (or similar amount dried)
3 sprigs thyme, leaves picked from stems (or similar amount dried)
3 sprigs rosemary, leaves picked from stems (or similar amount dried)
1 cup unsweetened plain almond milk
In a medium, heavy-bottomed soup pot with a cover, warm 3 Tbsp. olive oil over medium-low heat. Add the onions and a big pinch of salt and give a stir. Cover. Let cook for 5 minutes. Add the leeks and let cook for another 10 minutes. Add the button mushrooms and another pinch of salt and let cook for 10 minutes, checking periodically to make sure that nothing is browning. All the vegetables should be sweating in their own natural juice. Add the sherry and turn up the heat to medium-high. Let boil for 2 to 3 minutes until the alcohol is cooked off. Add the vegetable broth. Bring to a simmer and let cook for another 5 minutes. Turn off the heat. Put half of the mixture into a blender and blend to a slightly coarse texture. Return to the pot and season with salt and pepper.
In a medium sauté pan, melt remaining 2 Tbsp. olive oil over medium heat. Add the maitake mushrooms, herbs, and salt to taste. Sauté until tender.
Add the sautéed mushrooms and herbs to the soup pot with the almond milk. Stir and warm.
(I added a bunch of fresh chopped tarragon to the soup as well because I had on hand. Sautéed it with the mushrooms, and instead just added the other dried herbs directly to the soup with the broth. Was delicious!)
Wednesday, March 28, 2018
Millet Soup
(recipe from May All Be Fed: Diet For A New World by John Robbins)
3 1/2 cups vegetable stock
1/2 cup millet
1/2 small cauliflower, cut into small florets
1 medium carrot, coarsely chopped
1 rib celery, with leaves, sliced
2 garlic cloves, minced
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. freshly ground black pepper
1 1/2 cups sliced mushrooms
3 green onions, with tops, finely chopped
2 cups soy milk (I used almond milk)
3 Tbsp. tamari
2 Tbsp. nutritional yeast flakes, optional
Put the stock and millet into a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes.
Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.
Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.
Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer. Serve immediately.
(This is a delightful and easy to make soup! I recommend adding spinach also at the end with the mushrooms and onions - makes it more colorful. This soup keeps well in the fridge for several days.)
3 1/2 cups vegetable stock
1/2 cup millet
1/2 small cauliflower, cut into small florets
1 medium carrot, coarsely chopped
1 rib celery, with leaves, sliced
2 garlic cloves, minced
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. freshly ground black pepper
1 1/2 cups sliced mushrooms
3 green onions, with tops, finely chopped
2 cups soy milk (I used almond milk)
3 Tbsp. tamari
2 Tbsp. nutritional yeast flakes, optional
Put the stock and millet into a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes.
Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.
Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.
Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer. Serve immediately.
(This is a delightful and easy to make soup! I recommend adding spinach also at the end with the mushrooms and onions - makes it more colorful. This soup keeps well in the fridge for several days.)
Wednesday, February 28, 2018
Julie Wilson's Wild Rice and Mushroom Soup
(recipe modified from The New York Times Cook Book via a newspaper clipping)
1 cup (about 1 1/2 oz.) dried mushrooms such as shitake, morels, chanterelles or oyster mushrooms
5 cups hot water
2 Tbsp. butter (I used coconut oil)
1/2 cup wild rice
Salt to taste
1 1/2 Tbsp. olive oil
1/2 cup finely chopped onions
2 Tbsp. minced garlic
1 cup finely chopped leeks
2 1/2 Tbsp. flour
1/4 cup dry white wine
3/4 cup vegetable stock
Fresh ground pepper to taste
1/4 tsp. Tabasco sauce
1 cup half-and-half (I used canned coconut milk)
3 oz. fresh mushrooms
Juice of 1/2 lemon
1 tsp. dry sherry
1 tsp. finely chopped thyme leaves, or 1/2 tsp. dried
1/4 cup finely chopped parsley
Put the dried mushrooms in a mixing bowl and add 4 cups of the water. Let soak 20 minutes or longer. Drain but reserve the soaking liquid.
Squeeze the drained mushrooms and run under cold water to remove any soil or sand. Squeeze dry. Trim off any rough stems. Chop coarsely. Set aside.
Line a mixing bowl with a sieve. Line the sieve with a double thickness of cheesecloth and pour the mushroom soaking liquid through it. Set aside.
Meanwhile, bring the remaining 1 cup of water to a boil in a small heavy saucepan and add 1 Tbsp. of the butter and the wild rice. Add salt and cover closely. When the water returns to the boil, simmer about 50 minutes, or until the rice "blossoms" and the water is absorbed. Add a little more water if necessary as the rice cooks.
Meanwhile, heat the oil in a soup pot and add the onions, garlic, and leeks. Cook, stirring often, until the onions are softened. Add the chopped soaked mushrooms and sprinkle with flour. Cook over low heat, stirring often, about 4 minutes. Add the white wine, vegetable stock, salt, pepper, Tabasco and the liquid in which the mushrooms soaked. Bring to the boil. Simmer uncovered over low heat about 1 hour. There should be 5 or 6 cups of soup.
Strain the soup, reserving both the liquid and the solids. Ladle the solids, a little at a time, into a food processor and blend thoroughly. Return the soup to the pot; add the reserved liquid and half-and-half.
Meanwhile, cut the fresh mushrooms into thin slices. There should be about 1 1/2 cups.
Heat the remaining Tbsp. of butter in a small skillet and add the sliced fresh mushrooms. Sprinkle with lemon juice and cook, stirring, about 1 minute. Sprinkle with sherry.
Add the sliced mushrooms and wild rice to the soup and bring to the boil. Add salt and pepper. Sprinkle with thyme and parsley. Serve hot in hot soup bowls.
(This is the soup my father makes every year for Christmas. It is elegant. I made it this year, and tried a vegan adaptation with the coconut milk, which turned out pretty good. A few modifications: 1. I strained my mushroom soaking liquid thorough a coffee french press. 2. I blended the solids and the liquid together in a Vitamix. (My dad says he doesn't blend his.) 3. I used dried thyme, and added it earlier, before simmering the soup.)
1 cup (about 1 1/2 oz.) dried mushrooms such as shitake, morels, chanterelles or oyster mushrooms
5 cups hot water
2 Tbsp. butter (I used coconut oil)
1/2 cup wild rice
Salt to taste
1 1/2 Tbsp. olive oil
1/2 cup finely chopped onions
2 Tbsp. minced garlic
1 cup finely chopped leeks
2 1/2 Tbsp. flour
1/4 cup dry white wine
3/4 cup vegetable stock
Fresh ground pepper to taste
1/4 tsp. Tabasco sauce
1 cup half-and-half (I used canned coconut milk)
3 oz. fresh mushrooms
Juice of 1/2 lemon
1 tsp. dry sherry
1 tsp. finely chopped thyme leaves, or 1/2 tsp. dried
1/4 cup finely chopped parsley
Put the dried mushrooms in a mixing bowl and add 4 cups of the water. Let soak 20 minutes or longer. Drain but reserve the soaking liquid.
Squeeze the drained mushrooms and run under cold water to remove any soil or sand. Squeeze dry. Trim off any rough stems. Chop coarsely. Set aside.
Line a mixing bowl with a sieve. Line the sieve with a double thickness of cheesecloth and pour the mushroom soaking liquid through it. Set aside.
Meanwhile, bring the remaining 1 cup of water to a boil in a small heavy saucepan and add 1 Tbsp. of the butter and the wild rice. Add salt and cover closely. When the water returns to the boil, simmer about 50 minutes, or until the rice "blossoms" and the water is absorbed. Add a little more water if necessary as the rice cooks.
Meanwhile, heat the oil in a soup pot and add the onions, garlic, and leeks. Cook, stirring often, until the onions are softened. Add the chopped soaked mushrooms and sprinkle with flour. Cook over low heat, stirring often, about 4 minutes. Add the white wine, vegetable stock, salt, pepper, Tabasco and the liquid in which the mushrooms soaked. Bring to the boil. Simmer uncovered over low heat about 1 hour. There should be 5 or 6 cups of soup.
Strain the soup, reserving both the liquid and the solids. Ladle the solids, a little at a time, into a food processor and blend thoroughly. Return the soup to the pot; add the reserved liquid and half-and-half.
Meanwhile, cut the fresh mushrooms into thin slices. There should be about 1 1/2 cups.
Heat the remaining Tbsp. of butter in a small skillet and add the sliced fresh mushrooms. Sprinkle with lemon juice and cook, stirring, about 1 minute. Sprinkle with sherry.
Add the sliced mushrooms and wild rice to the soup and bring to the boil. Add salt and pepper. Sprinkle with thyme and parsley. Serve hot in hot soup bowls.
(This is the soup my father makes every year for Christmas. It is elegant. I made it this year, and tried a vegan adaptation with the coconut milk, which turned out pretty good. A few modifications: 1. I strained my mushroom soaking liquid thorough a coffee french press. 2. I blended the solids and the liquid together in a Vitamix. (My dad says he doesn't blend his.) 3. I used dried thyme, and added it earlier, before simmering the soup.)
Sunday, December 24, 2017
Warm Sweet Potato, Mushroom, and Spinach Salad
(recipe from Deliciously Ella)
1 large sweet potato
a dozen crimini mushrooms
200g fresh baby spinach
2 jalapeno peppers, chopped (discard seeds)
a dozen cherry tomatoes
2 tsp. apple cider vinegar
cinnamon
paprika
salt
olive oil
Slice the sweet potato into bite-sized cubes and place them on a baking tray. Drizzle with olive oil, salt, paprika, and cinnamon. Bake for 40 minutes at 350F, until they're deliciously soft.
Meanwhile, slice the mushrooms and gently stir fry them with olive oil, salt, apple cider vinegar, and jalapenos. This should take about 7 minutes. Just before the end add the spinach and allow it to wilt. This is a very quick process, it will only take two or three minutes to become perfectly soft.
Slice the tomatoes into quarters.
Mix everything together and serve.
1 large sweet potato
a dozen crimini mushrooms
200g fresh baby spinach
2 jalapeno peppers, chopped (discard seeds)
a dozen cherry tomatoes
2 tsp. apple cider vinegar
cinnamon
paprika
salt
olive oil
Slice the sweet potato into bite-sized cubes and place them on a baking tray. Drizzle with olive oil, salt, paprika, and cinnamon. Bake for 40 minutes at 350F, until they're deliciously soft.
Meanwhile, slice the mushrooms and gently stir fry them with olive oil, salt, apple cider vinegar, and jalapenos. This should take about 7 minutes. Just before the end add the spinach and allow it to wilt. This is a very quick process, it will only take two or three minutes to become perfectly soft.
Slice the tomatoes into quarters.
Mix everything together and serve.
Wednesday, July 26, 2017
Asparagus Risotto with Oyster Mushrooms and Ginger
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
5 1/2 cups vegetable stock
1 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
1 lb. asparagus
6 oz. oyster mushrooms
2 tsp. dark sesame oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/2 medium red bell pepper, diced
1/8 tsp. salt
1/4 cup dry sherry
2 tsp. olive oil
1 1/2 cups uncooked arborio rice
3 minced green onions
Heat the stock, soy sauce, and ginger in a saucepan until just steaming, and keep this broth handy near the stove. Rinse the asparagus, break off and discard the tough stem ends, and cut at a slant into 1-inch pieces. Rinse the mushrooms, pat dry, and chop coarsely.
In a large heavy-bottomed saucepan, heat the sesame oil over medium heat. Add half of the garlic and the red chili flakes and saute a minute or two, stirring constantly. Add the bell pepper, asparagus, and salt. Saute 5 minutes, stirring frequently. Stir in the mushrooms, add the sherry, and immediately cover the pan tightly. Remove the pan from the heat and set aside with the lid on.
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Saute the remaining garlic for 1 minute, then add the rice and stir to coat with the oil and garlic. Add 1 cup of broth to the rice, and stir gently until the liquid is absorbed. Add the remaining broth 1/2 cup at a time, stirring almost constantly and waiting until the liquid is absorbed before each addition. When the last addition of broth has been absorbed and the rice is creamy and tender, stir in the asparagus and mushrooms, along with any pan juices. Heat through for 1 minute. Transfer to a warmed tureen or individual serving bowls and sprinkle with the green onions. Serve very hot.
5 1/2 cups vegetable stock
1 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
1 lb. asparagus
6 oz. oyster mushrooms
2 tsp. dark sesame oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/2 medium red bell pepper, diced
1/8 tsp. salt
1/4 cup dry sherry
2 tsp. olive oil
1 1/2 cups uncooked arborio rice
3 minced green onions
Heat the stock, soy sauce, and ginger in a saucepan until just steaming, and keep this broth handy near the stove. Rinse the asparagus, break off and discard the tough stem ends, and cut at a slant into 1-inch pieces. Rinse the mushrooms, pat dry, and chop coarsely.
In a large heavy-bottomed saucepan, heat the sesame oil over medium heat. Add half of the garlic and the red chili flakes and saute a minute or two, stirring constantly. Add the bell pepper, asparagus, and salt. Saute 5 minutes, stirring frequently. Stir in the mushrooms, add the sherry, and immediately cover the pan tightly. Remove the pan from the heat and set aside with the lid on.
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Saute the remaining garlic for 1 minute, then add the rice and stir to coat with the oil and garlic. Add 1 cup of broth to the rice, and stir gently until the liquid is absorbed. Add the remaining broth 1/2 cup at a time, stirring almost constantly and waiting until the liquid is absorbed before each addition. When the last addition of broth has been absorbed and the rice is creamy and tender, stir in the asparagus and mushrooms, along with any pan juices. Heat through for 1 minute. Transfer to a warmed tureen or individual serving bowls and sprinkle with the green onions. Serve very hot.
Sunday, November 20, 2016
Lima Beans and Mushrooms in Serrano Chile Tomato Sauce
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
2 fresh Serrano chiles
One 28-oz. can whole pear tomatoes, undrained
3 cloves garlic
1/2 cup firmly packed fresh cilantro leaves
2 Tbsp. fresh-squeezed lime juice
1/8 tsp. plus 1/4 tsp. salt
1/4 lb. fresh shiitake mushrooms
1/2 lb. button mushrooms
2 Tbsp. olive oil
2 cups freshly cooked or canned lima beans, drained
1 cup fresh or frozen shelled green peas
1/4 cup Madeira or dry sherry
Several grinds black pepper
Remove and discard the stems of the chiles. (Also remove the seeds for a less spicy dish.) In a blender or food processor, combine the chiles, undrained tomatoes, garlic, cilantro, lime juice, and the 1/8 tsp. salt. Puree to a smooth consistency and set aside.
Cut the shiitakes into 1/4-inch slices. Quarter the button mushrooms.
Heat the oil over medium heat in a heavy-bottomed skillet or Dutch oven. Add all the mushrooms and sauté for 3-4 minutes, until they begin to turn golden. Add the tomato mixture and the lima beans. Cook over medium-low heat, stirring frequently, about 15 minutes, until the sauce has reduced to a nice, thick consistency. If you are using fresh shelled peas, add them for the last 5-6 minutes of cooking time. If you are using frozen peas, rinse briefly to melt the ice crystals, drain, and add them for the last 2 minutes of the cooking time. Stir in the Madeira and plenty of pepper and heat through for another minute. Serve very hot.
(Delicious sauce! Serve with couscous, rice, quinoa to round out the dish.)
2 fresh Serrano chiles
One 28-oz. can whole pear tomatoes, undrained
3 cloves garlic
1/2 cup firmly packed fresh cilantro leaves
2 Tbsp. fresh-squeezed lime juice
1/8 tsp. plus 1/4 tsp. salt
1/4 lb. fresh shiitake mushrooms
1/2 lb. button mushrooms
2 Tbsp. olive oil
2 cups freshly cooked or canned lima beans, drained
1 cup fresh or frozen shelled green peas
1/4 cup Madeira or dry sherry
Several grinds black pepper
Remove and discard the stems of the chiles. (Also remove the seeds for a less spicy dish.) In a blender or food processor, combine the chiles, undrained tomatoes, garlic, cilantro, lime juice, and the 1/8 tsp. salt. Puree to a smooth consistency and set aside.
Cut the shiitakes into 1/4-inch slices. Quarter the button mushrooms.
Heat the oil over medium heat in a heavy-bottomed skillet or Dutch oven. Add all the mushrooms and sauté for 3-4 minutes, until they begin to turn golden. Add the tomato mixture and the lima beans. Cook over medium-low heat, stirring frequently, about 15 minutes, until the sauce has reduced to a nice, thick consistency. If you are using fresh shelled peas, add them for the last 5-6 minutes of cooking time. If you are using frozen peas, rinse briefly to melt the ice crystals, drain, and add them for the last 2 minutes of the cooking time. Stir in the Madeira and plenty of pepper and heat through for another minute. Serve very hot.
(Delicious sauce! Serve with couscous, rice, quinoa to round out the dish.)
Saturday, January 30, 2016
Ginger Coconut Milk Soup
(recipe from 101 Cookbooks)
Two 14-oz. cans full-fat coconut milk
One 14-oz. can water (use the coconut milk can to measure)
2-inch knob of ginger, peeled and minced
3 large shallots, minced
1 tsp. salt, or to taste
Lots of seasonal vegetables, for example (use a bit of each to fill up the broth):
squash (summer or winter)
broccoli florets
asparagus, chopped
scallions, sliced
mushrooms, sliced
to serve:
lots of fresh lime juice and cilantro
In a large soup pot, over medium heat, bring the coconut milk, water, ginger, shallots, and salt to a gentle boil. Dial back the heat and simmer for 5-10 minutes.
Add the vegetables to the simmering coconut milk, and cook until tender.
Can be served alone, or over egg noodles or rice. Finish with a generous squeeze of lime juice and lots of cilantro.
(This is my new favorite soup! I've made it a couple of times now, it's so easy and flexible! Just add any veggies you have on hand to the broth, really. I add the lime juice and cilantro right into the soup pot at the end. I've used broccoli, butternut squash, asparagus, mushrooms, and scallions in varying groupings, but I can't imagine many veggies that wouldn't taste fabulous with this savory, tangy coconut broth.)
Two 14-oz. cans full-fat coconut milk
One 14-oz. can water (use the coconut milk can to measure)
2-inch knob of ginger, peeled and minced
3 large shallots, minced
1 tsp. salt, or to taste
Lots of seasonal vegetables, for example (use a bit of each to fill up the broth):
squash (summer or winter)
broccoli florets
asparagus, chopped
scallions, sliced
mushrooms, sliced
to serve:
lots of fresh lime juice and cilantro
In a large soup pot, over medium heat, bring the coconut milk, water, ginger, shallots, and salt to a gentle boil. Dial back the heat and simmer for 5-10 minutes.
Add the vegetables to the simmering coconut milk, and cook until tender.
Can be served alone, or over egg noodles or rice. Finish with a generous squeeze of lime juice and lots of cilantro.
(This is my new favorite soup! I've made it a couple of times now, it's so easy and flexible! Just add any veggies you have on hand to the broth, really. I add the lime juice and cilantro right into the soup pot at the end. I've used broccoli, butternut squash, asparagus, mushrooms, and scallions in varying groupings, but I can't imagine many veggies that wouldn't taste fabulous with this savory, tangy coconut broth.)
Thursday, January 7, 2016
Sweet Potato and Vegetable Tian
(recipe origin unknown)
1 red onion, cut vertically into sixths, sections separated
1 green pepper, cut into 1 1/2-inch chunks
12 oz. mushrooms, large ones quartered, medium ones halved
2 plum tomatoes, cored and cut into sixths
3 medium-large sweet potatoes, peeled, quartered lengthwise, and sliced 1/4-inch thick
4 garlic cloves, thinly sliced
2 tsp. chopped fresh rosemary, or 3/4 tsp. crumbled dried
1/2 tsp. salt
Generous seasoning of ground black pepper
1/3 cup olive oil
The topping:
3 slices bread
1 Tbsp. olive oil
Preheat the oven to 375F. Combine all of the vegetables, garlic, and rosemary in a large mixing bowl. Sprinkle with salt, pepper, and 1/3 cup oil and toss to coat thoroughly.
Drop the vegetables into a shallow 2 1/2-quart ovenproof casserole and press them down evenly. Bake for 45 minutes.
To make the topping, break up the bread and make coarse crumbs in a food processor. Scrape them into a small bowl and drizzle on the 1 Tbsp. olive oil. Use your fingers to rub the oil evenly into the crumbs.
Remove the tian from the oven. Sprinkle the crumbs all over the top. Return the dish to the oven and bake 15 more minutes, or until the vegetables are very tender. Let sit 10 minutes before serving.
(A nice roasted veggie combo.)
1 red onion, cut vertically into sixths, sections separated
1 green pepper, cut into 1 1/2-inch chunks
12 oz. mushrooms, large ones quartered, medium ones halved
2 plum tomatoes, cored and cut into sixths
3 medium-large sweet potatoes, peeled, quartered lengthwise, and sliced 1/4-inch thick
4 garlic cloves, thinly sliced
2 tsp. chopped fresh rosemary, or 3/4 tsp. crumbled dried
1/2 tsp. salt
Generous seasoning of ground black pepper
1/3 cup olive oil
The topping:
3 slices bread
1 Tbsp. olive oil
Preheat the oven to 375F. Combine all of the vegetables, garlic, and rosemary in a large mixing bowl. Sprinkle with salt, pepper, and 1/3 cup oil and toss to coat thoroughly.
Drop the vegetables into a shallow 2 1/2-quart ovenproof casserole and press them down evenly. Bake for 45 minutes.
To make the topping, break up the bread and make coarse crumbs in a food processor. Scrape them into a small bowl and drizzle on the 1 Tbsp. olive oil. Use your fingers to rub the oil evenly into the crumbs.
Remove the tian from the oven. Sprinkle the crumbs all over the top. Return the dish to the oven and bake 15 more minutes, or until the vegetables are very tender. Let sit 10 minutes before serving.
(A nice roasted veggie combo.)
Tuesday, December 15, 2015
Wild Mushroom and Spinach Stuffing
(recipe from Bon Appetit magazine)
3/4 cup (1 1/2 sticks) unsalted butter, divided
1 Tbsp. olive oil
1 lb. assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 lb.)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
5 ounces baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 lbs.)
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. ground black pepper
1 cup (or more) broth
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Saute until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Saute until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Preheat oven to 350F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
(Stuffing is always tasty, this one particularly with the mushrooms throughout. I skipped the bread cube baking step, as I had cut my bread the day before and left it out overnight on the counter to dry out. Thanksgiving 2015 - me alone and a whole bunch of stuffing! Yum.)
3/4 cup (1 1/2 sticks) unsalted butter, divided
1 Tbsp. olive oil
1 lb. assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 lb.)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
5 ounces baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 lbs.)
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. ground black pepper
1 cup (or more) broth
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Saute until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Saute until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Preheat oven to 350F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
(Stuffing is always tasty, this one particularly with the mushrooms throughout. I skipped the bread cube baking step, as I had cut my bread the day before and left it out overnight on the counter to dry out. Thanksgiving 2015 - me alone and a whole bunch of stuffing! Yum.)
Saturday, September 12, 2015
Mushroom & Wild Rice Frittata
(partial recipe clipped from a magazine, not sure which one)
Wild rice:
2 cups water
1/2 cup wild rice, rinsed
1/8 tsp. salt
Frittata:
6 large eggs
2 Tbsp. chopped fresh parsley
1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1/4 tsp. ground nutmeg
2 tsp. olive oil
1 cup chopped red onion
1 Tbsp. minced fresh rosemary or 1 tsp. dried
1 lb. mixed mushrooms (cremini, white button, shiitake), sliced
To prepare wild rice, combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain.
[At this point, I seem to have lost the rest of the recipe as it continued onto another page. What follows is my own directions:]
Preheat oven to 350F. Beat the eggs in a large bowl, set aside. Sautee the remaining ingredients in a cast iron skillet over medium heat. Once onions and mushrooms are tender, add drained rice, and stir to combine well. Pour eggs into the skillet. Remove the skillet from the burner and put into oven. Bake for about 20 minutes, or until eggs are set.
(Very tasty frittata!)
Wild rice:
2 cups water
1/2 cup wild rice, rinsed
1/8 tsp. salt
Frittata:
6 large eggs
2 Tbsp. chopped fresh parsley
1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1/4 tsp. ground nutmeg
2 tsp. olive oil
1 cup chopped red onion
1 Tbsp. minced fresh rosemary or 1 tsp. dried
1 lb. mixed mushrooms (cremini, white button, shiitake), sliced
To prepare wild rice, combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain.
[At this point, I seem to have lost the rest of the recipe as it continued onto another page. What follows is my own directions:]
Preheat oven to 350F. Beat the eggs in a large bowl, set aside. Sautee the remaining ingredients in a cast iron skillet over medium heat. Once onions and mushrooms are tender, add drained rice, and stir to combine well. Pour eggs into the skillet. Remove the skillet from the burner and put into oven. Bake for about 20 minutes, or until eggs are set.
(Very tasty frittata!)
Monday, December 31, 2012
French Indigo Lentil Soup
(recipe adapted from Cooking From an Ecological Kitchen by Lorna Sass)
2 quarts mushroom or vegetable broth, or water
3 cups chopped onions (2 very large onions)
3 large cloves garlic, minced
1 tsp. dried thyme
3/4 tsp. dried oregano
1/4 tsp. Aleppo pepper (or crushed red pepper flakes)
2 cups chopped celery (3 large ribs, halved lengthwise and sliced)
2 cups chopped carrots (about 2 large carrots)
8 ounces mushrooms, wiped clean and sliced
2 cups French indigo lentils, rinsed (also known as Du Puy lentils)
3 small bay leaves
1 28-oz. can diced tomatoes, undrained
3/4 cup shredded greens (baby spinach or Swiss chard)
1/4 cup finely minced parsley
2 Tbsp. balsamic vinegar
1/2 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
Add 2 Tbsp. of the broth to a heavy saucepan and heat over medium high heat. Add the onions and garlic, reduce the heat to medium, and cook, stirring occasionally, until softened, about 5 to 7 minutes, adding small amounts of broth to prevent burning the bottom of the pan. Add the thyme, oregano, and pepper flakes, and cook for another 1 to 2 minutes. Add the celery, carrots, mushrooms, remaining broth, lentils, and bay leaves. Bring to a boil, then simmer for 40 minutes.
Add the tomatoes, shredded greens, parsley, balsamic vinegar, and salt and pepper to taste. Simmer an additional 10 minutes.
Taste and adjust seasonings, ladle into bowls, and serve.
(Packed with veggies, hearty and makes a ton!)
2 quarts mushroom or vegetable broth, or water
3 cups chopped onions (2 very large onions)
3 large cloves garlic, minced
1 tsp. dried thyme
3/4 tsp. dried oregano
1/4 tsp. Aleppo pepper (or crushed red pepper flakes)
2 cups chopped celery (3 large ribs, halved lengthwise and sliced)
2 cups chopped carrots (about 2 large carrots)
8 ounces mushrooms, wiped clean and sliced
2 cups French indigo lentils, rinsed (also known as Du Puy lentils)
3 small bay leaves
1 28-oz. can diced tomatoes, undrained
3/4 cup shredded greens (baby spinach or Swiss chard)
1/4 cup finely minced parsley
2 Tbsp. balsamic vinegar
1/2 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
Add 2 Tbsp. of the broth to a heavy saucepan and heat over medium high heat. Add the onions and garlic, reduce the heat to medium, and cook, stirring occasionally, until softened, about 5 to 7 minutes, adding small amounts of broth to prevent burning the bottom of the pan. Add the thyme, oregano, and pepper flakes, and cook for another 1 to 2 minutes. Add the celery, carrots, mushrooms, remaining broth, lentils, and bay leaves. Bring to a boil, then simmer for 40 minutes.
Add the tomatoes, shredded greens, parsley, balsamic vinegar, and salt and pepper to taste. Simmer an additional 10 minutes.
Taste and adjust seasonings, ladle into bowls, and serve.
(Packed with veggies, hearty and makes a ton!)
Saturday, December 15, 2012
Roasted Fennel and Mushroom Salad with Radishes
(recipe from Cooks Illustrated magazine)
2 medium bulbs fennel (about 1 1/2 pounds), bulbs quartered, cored, and cut crosswise into 1/2-inch-thick slices, 1/3 cup fronds reserved and chopped
1 1/4 pounds cremini mushrooms, trimmed, cleaned, and cut into quarters if large or halved if medium
3 Tbsp. olive oil
salt & pepper
1/4 tsp. sugar
2 Tbsp. juice from 1 lemon
1 tsp. Dijon mustard
4 to 6 radishes, halved and sliced thin (about 3/4 cup)
Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500F. Toss fennel and mushrooms with 2 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer fennel and mushrooms to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting).
Meanwhile, whisk remaining tablespoon oil, lemon juice, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper in now-empty bowl.
Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radishes and reserved fennel fronds, transfer to serving platter, and serve.
Serves 4.
(I found this to keep ok in the fridge for a few days. Really interesting mix of flavors and textures. The fennel was a nice, soft, creamy consistency after roasting. Love the mustard dressing, really made it pop!)
2 medium bulbs fennel (about 1 1/2 pounds), bulbs quartered, cored, and cut crosswise into 1/2-inch-thick slices, 1/3 cup fronds reserved and chopped
1 1/4 pounds cremini mushrooms, trimmed, cleaned, and cut into quarters if large or halved if medium
3 Tbsp. olive oil
salt & pepper
1/4 tsp. sugar
2 Tbsp. juice from 1 lemon
1 tsp. Dijon mustard
4 to 6 radishes, halved and sliced thin (about 3/4 cup)
Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500F. Toss fennel and mushrooms with 2 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer fennel and mushrooms to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting).
Meanwhile, whisk remaining tablespoon oil, lemon juice, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper in now-empty bowl.
Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radishes and reserved fennel fronds, transfer to serving platter, and serve.
Serves 4.
(I found this to keep ok in the fridge for a few days. Really interesting mix of flavors and textures. The fennel was a nice, soft, creamy consistency after roasting. Love the mustard dressing, really made it pop!)
Sunday, May 13, 2012
Barley Vegetable Stew
(recipe from Christina Cooks - I altered it from the original recipe which uses a pressure cooker)
1-inch piece kombu
1 small onion, diced
1 cup button mushrooms, diced
1 carrot, diced
1-2 stalks celery, diced
1 1/2 cups whole barley, rinsed and soaked for 6 to 8 hours
4 cups water or broth
soy sauce and ground pepper
Saute kombu, onion, celery and carrot in 1/2 cup broth until beginning to soften. Add mushrooms and saute a few minutes more. Add barley and remaining broth, a sprinkle of soy sauce, and bring to a boil. Lower heat and simmer for about an hour. Season to taste with additional soy sauce and a few grinds of pepper.
(This is quite good. Surprisingly flavorful despite its simplicity. Add more broth/water to create a soupier version. Christina says, "The great taste of barley is surpassed only by its energetic value. Creating wonderful dispersing energy in the body, barley not only keeps you cool in warmer weather, but regular consumption can help in ridding the body of excess fats and protein.")
1-inch piece kombu
1 small onion, diced
1 cup button mushrooms, diced
1 carrot, diced
1-2 stalks celery, diced
1 1/2 cups whole barley, rinsed and soaked for 6 to 8 hours
4 cups water or broth
soy sauce and ground pepper
Saute kombu, onion, celery and carrot in 1/2 cup broth until beginning to soften. Add mushrooms and saute a few minutes more. Add barley and remaining broth, a sprinkle of soy sauce, and bring to a boil. Lower heat and simmer for about an hour. Season to taste with additional soy sauce and a few grinds of pepper.
(This is quite good. Surprisingly flavorful despite its simplicity. Add more broth/water to create a soupier version. Christina says, "The great taste of barley is surpassed only by its energetic value. Creating wonderful dispersing energy in the body, barley not only keeps you cool in warmer weather, but regular consumption can help in ridding the body of excess fats and protein.")
Friday, May 4, 2012
White Bean and Mushroom Stew
(recipe from Whole Living magazine)
Serves 4 to 6.
2 Tbsp. olive oil (or 1/2 cup broth to water saute)
1 onion, chopped
1 stalk celery, diced
1 carrot, peeled and diced
1 lb. cremini mushrooms, sliced
1/2 cup white wine
1 28-oz. can crushed tomatoes
1 sprig fresh rosemary (I used dried)
2 cups cooked white beans (equivalent to one 16-oz. can), drained
1/2 cup water or vegetable broth
salt and pepper
Heat oil (or broth/water) in a medium saucepan over medium heat. Cook onion, celery, and carrots until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
Deglaze with wine, scraping up any brown bits with a wooden spoon. Add tomatoes, rosemary, beans and 1/2 cup water or broth. Bring to a boil; reduce heat and simmer until slightly thickened, about15 minutes. Season with salt and pepper.
(This is a nice, easy, and satisfying vegetable soup. Very tomato-y.)
Serves 4 to 6.
2 Tbsp. olive oil (or 1/2 cup broth to water saute)
1 onion, chopped
1 stalk celery, diced
1 carrot, peeled and diced
1 lb. cremini mushrooms, sliced
1/2 cup white wine
1 28-oz. can crushed tomatoes
1 sprig fresh rosemary (I used dried)
2 cups cooked white beans (equivalent to one 16-oz. can), drained
1/2 cup water or vegetable broth
salt and pepper
Heat oil (or broth/water) in a medium saucepan over medium heat. Cook onion, celery, and carrots until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
Deglaze with wine, scraping up any brown bits with a wooden spoon. Add tomatoes, rosemary, beans and 1/2 cup water or broth. Bring to a boil; reduce heat and simmer until slightly thickened, about15 minutes. Season with salt and pepper.
(This is a nice, easy, and satisfying vegetable soup. Very tomato-y.)
Monday, March 26, 2012
Spinach and Mushroom Salad with Cumin Dressing
(recipe from Food & Wine magazine)
8 servings.
1 1/2 tsp. cumin seeds, lightly toasted
1/4 cup fresh lemon juice
1 tsp. finely grated lemon zest
2 garlic cloves, minced
salt
1/2 tsp. paprika
1/2 tsp. ground coriander
1/2 cup olive oil
1 1/4 lbs. firm white mushrooms, stems trimmed, sliced
freshly ground pepper
2 lbs. spinach, large stems discarded, leaves torn into large pieces
8 small scallions, white and tender green parts, thinly sliced
1/3 cup chopped cilantro
In a spice grinder or mortar, crush the cumin seeds to a powder. In a small bowl, combine the lemon juice, lemon zest, and garlic with 1 tsp. salt. Whisk in the cumin, paprika, and coriander, then whisk in the olive oil.
In a medium bowl, toss the mushrooms with 1/2 cup of the dressing and season with salt and pepper. In a large bowl, toss the spinach with the scallions, cilantro and the remainng dressing. Add the mushrooms and toss well. Season with salt and pepper and serve.
(Delicious spiced dressing!)
8 servings.
1 1/2 tsp. cumin seeds, lightly toasted
1/4 cup fresh lemon juice
1 tsp. finely grated lemon zest
2 garlic cloves, minced
salt
1/2 tsp. paprika
1/2 tsp. ground coriander
1/2 cup olive oil
1 1/4 lbs. firm white mushrooms, stems trimmed, sliced
freshly ground pepper
2 lbs. spinach, large stems discarded, leaves torn into large pieces
8 small scallions, white and tender green parts, thinly sliced
1/3 cup chopped cilantro
In a spice grinder or mortar, crush the cumin seeds to a powder. In a small bowl, combine the lemon juice, lemon zest, and garlic with 1 tsp. salt. Whisk in the cumin, paprika, and coriander, then whisk in the olive oil.
In a medium bowl, toss the mushrooms with 1/2 cup of the dressing and season with salt and pepper. In a large bowl, toss the spinach with the scallions, cilantro and the remainng dressing. Add the mushrooms and toss well. Season with salt and pepper and serve.
(Delicious spiced dressing!)
Saturday, March 3, 2012
Better Than Chicken Soup
(recipe from Whole Foods Market)
Serves 4.
1 small yellow onion, chopped
4 cloves garlic, sliced
1 tsp. ground turmeric
8 fresh shitake mushrooms, stemmed and sliced
4 cups vegetable broth
1 1/2 cups julienned fresh kale
1 cup cubed butternut squash
2 Tbsp. grated fresh ginger (or minced)
1/8 tsp. cayenne pepper
Juice of 1 fresh lemon
1 tsp. miso
In a pot, over medium heat, saute onion and garlic in 1/2 cup broth. Add turmeric and mushrooms. Saute 2 minutes. Add broth, kale, squash, ginger, and cayenne. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let cool slightly, add lemon juice and miso (adding miso when still very hot will diminish its probiotic benefits). Cover and let sit 5 minutes before serving.
(I also added 1 small chopped sunchoke to this soup. Good soup, very spicy!)
Serves 4.
1 small yellow onion, chopped
4 cloves garlic, sliced
1 tsp. ground turmeric
8 fresh shitake mushrooms, stemmed and sliced
4 cups vegetable broth
1 1/2 cups julienned fresh kale
1 cup cubed butternut squash
2 Tbsp. grated fresh ginger (or minced)
1/8 tsp. cayenne pepper
Juice of 1 fresh lemon
1 tsp. miso
In a pot, over medium heat, saute onion and garlic in 1/2 cup broth. Add turmeric and mushrooms. Saute 2 minutes. Add broth, kale, squash, ginger, and cayenne. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let cool slightly, add lemon juice and miso (adding miso when still very hot will diminish its probiotic benefits). Cover and let sit 5 minutes before serving.
(I also added 1 small chopped sunchoke to this soup. Good soup, very spicy!)
Veggie Chowder
(based on a recipe from Whole Foods Market for Salmon Chowder)
Serves 4.
1 large yellow onion, diced
1/2 cup celery
2 large Russet potatoes, peeled and diced
2 carrots, peeled and diced
3 cups vegetable broth (maybe more, if chowder seems too thick)
1/2 cup milk alternative (I used coconut milk)
1/2 cup silken tofu, blended with a small amount of water till creamy
2 cups cooked white beans (I used navy beans)
8 oz mushrooms, sliced
1/2 cup cooked millet
1/4 cup chopped fresh parsley
1 tsp. dried dill
1/4 tsp. salt
freshly ground pepper to taste
1 Tbsp. minced chives for garnish
Saute onion and celery in a soup pot with 1/2 cup of the broth, until onion is translucent. Add potatoes and saute about 5 minutes, stirring occasionally. Do not brown. Add carrots and remaining broth, bring to a boil, then reduce heat and simmer until vegetables are fork tender, about 10 minutes.
Add milk, tofu, beans, mushrooms, millet, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes. Add more dill, pepper, or salt to taste. Garnish with chives.
(This was tasty enough, and seemed to get better after a day or two. In hindsight, instead of the silken tofu, I might use some blended, soaked cashews next time I am looking for creaminess in a recipe. I believe cashews add a "buttery" quality, which may work well in this type of chowder. I added the mushrooms, beans, and millet in place of the salmon in the recipe, which seemed to work well.)
Serves 4.
1 large yellow onion, diced
1/2 cup celery
2 large Russet potatoes, peeled and diced
2 carrots, peeled and diced
3 cups vegetable broth (maybe more, if chowder seems too thick)
1/2 cup milk alternative (I used coconut milk)
1/2 cup silken tofu, blended with a small amount of water till creamy
2 cups cooked white beans (I used navy beans)
8 oz mushrooms, sliced
1/2 cup cooked millet
1/4 cup chopped fresh parsley
1 tsp. dried dill
1/4 tsp. salt
freshly ground pepper to taste
1 Tbsp. minced chives for garnish
Saute onion and celery in a soup pot with 1/2 cup of the broth, until onion is translucent. Add potatoes and saute about 5 minutes, stirring occasionally. Do not brown. Add carrots and remaining broth, bring to a boil, then reduce heat and simmer until vegetables are fork tender, about 10 minutes.
Add milk, tofu, beans, mushrooms, millet, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes. Add more dill, pepper, or salt to taste. Garnish with chives.
(This was tasty enough, and seemed to get better after a day or two. In hindsight, instead of the silken tofu, I might use some blended, soaked cashews next time I am looking for creaminess in a recipe. I believe cashews add a "buttery" quality, which may work well in this type of chowder. I added the mushrooms, beans, and millet in place of the salmon in the recipe, which seemed to work well.)
Tuesday, February 7, 2012
Hearty Lentil and "Sausage" Soup
(recipe from Whole Foods Market, but I made it vegan)
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 Tbsp. finely chopped garlic
1 package Gimme Lean vegetarian sausage
1/2 lb. mushrooms, chopped
1 cup dried lentils, picked through and rinsed
5 cups vegetable broth
1 cup chopped tomatoes, with their juice
1 cup dry red wine
1 Tbsp. chopped thyme (or 2 tsp. dried)
pinch red pepper flakes
1/4 lb. baby spinach, thinly sliced
salt & pepper to taste
In a large pot over medium heat, saute carrots, celery, onion, and garlic in 1/2 cup broth, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, broth, tomatoes and their juice, wine, thyme, and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
Add spinach, salt, and pepper, stir well, and simmer for 1 to 2 minutes more.
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 Tbsp. finely chopped garlic
1 package Gimme Lean vegetarian sausage
1/2 lb. mushrooms, chopped
1 cup dried lentils, picked through and rinsed
5 cups vegetable broth
1 cup chopped tomatoes, with their juice
1 cup dry red wine
1 Tbsp. chopped thyme (or 2 tsp. dried)
pinch red pepper flakes
1/4 lb. baby spinach, thinly sliced
salt & pepper to taste
In a large pot over medium heat, saute carrots, celery, onion, and garlic in 1/2 cup broth, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, broth, tomatoes and their juice, wine, thyme, and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
Add spinach, salt, and pepper, stir well, and simmer for 1 to 2 minutes more.
Sunday, September 18, 2011
Quinoa with Balsamic Roasted Mushrooms
(recipe from wholefoodsmarket.com)
Serves 6.
1/4 cup balsamic vinegar
2 tsp. Dijon mustard
1 small pear, peeled, cored, and cut into chunks
1 garlic clove, halved
2 lbs. portobello mushrooms, stemmed
1 cup quinoa
3 cups tightly packed spinach, chopped
4 green onions, thinly sliced
1/2 cup slivered almonds, toasted
1/8 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat oven to 475F.
Put vinegar, mustard, pear, and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the pear balsamic dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast mushrooms until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly.
While mushrooms roast, prepare quinoa. In a medium pot, bring 1 3/4 cups water to a boil. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff quinoa with a fork.
Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper, and 1/2 cup more pear balsamic dressing in a large, wide serving bowl. Stir to mix well. Serve with remaing dressing on the side. Serve this dish warm, room temperature, or cold, as a side dish or the main event.
(Made 9/7. At first this recipe confused me, because the spinach is never cooked, but they say to maybe serve it warm... Turns out, when you add the quinoa and mushrooms to the spinach, the greens kind of wilt. The dressing is very good. I predominantly ate this at room temperature for lunches, and it kept well for several days in the fridge. Not my favorite recipe ever, but grew on me. I ate some of the extra dressing tossed with greens later on.)
Serves 6.
1/4 cup balsamic vinegar
2 tsp. Dijon mustard
1 small pear, peeled, cored, and cut into chunks
1 garlic clove, halved
2 lbs. portobello mushrooms, stemmed
1 cup quinoa
3 cups tightly packed spinach, chopped
4 green onions, thinly sliced
1/2 cup slivered almonds, toasted
1/8 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat oven to 475F.
Put vinegar, mustard, pear, and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the pear balsamic dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast mushrooms until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly.
While mushrooms roast, prepare quinoa. In a medium pot, bring 1 3/4 cups water to a boil. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff quinoa with a fork.
Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper, and 1/2 cup more pear balsamic dressing in a large, wide serving bowl. Stir to mix well. Serve with remaing dressing on the side. Serve this dish warm, room temperature, or cold, as a side dish or the main event.
(Made 9/7. At first this recipe confused me, because the spinach is never cooked, but they say to maybe serve it warm... Turns out, when you add the quinoa and mushrooms to the spinach, the greens kind of wilt. The dressing is very good. I predominantly ate this at room temperature for lunches, and it kept well for several days in the fridge. Not my favorite recipe ever, but grew on me. I ate some of the extra dressing tossed with greens later on.)
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